Fannie Farmer, the author of this book, is perhaps the best known of the great American culinary authorities of the turn of the 19th to 20th centuries. And this book is arguably the best known and most influential of all American cookbooks. It has been in print from its first appearance in 1896 until the present day, although the newer editions are updated and revised so that Fannie might not easily recognize them. From its first printing it was a bestseller.
The first edition of 3000 quickly sold out; it was reprinted twice in 1897 and once a year thereafter until 1906, when a revised edition was issued. New and revised editions, in multiple reprints, continue to be published. It was reprinted in England and translated into French, Spanish, Japanese and Braille.

Why has this book been so popular? Perhaps, because Fannie wrote as if she were teaching. She explained the whys and wherefores; there is no romance, there are no flights of fancy. Simply, if you would like to make the food of Fannie Farmer, just read and follow her recipes!

This edition has more than 1200 recipes, the most up-to-date information for the time on nutrition, food composition, cooking methods and techniques, recipes for the sick, menus, and hints to the young housekeeper.